Vegetarian Wet Burrito Bake
"This has evolved from a recipe I found in community cookbook. Very tasty and spicy depending on the salsa used. I use so many peppers because I like the colors, but you could just use your favorite."
photo by Morgan Librarian
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
4 burritos
- Serves:
- 4
ingredients
- 1⁄2 cup rice, cooked
- 0.5 (15 ounce) can black beans (rinsed & drained)
- 0.5 (15 ounce) can kidney beans (rinsed & drained)
- 0.5 (15 ounce) can whole kernel corn (rinsed & drained)
- 1⁄2 red bell pepper, diced
- 1⁄2 yellow bell pepper, diced
- 1⁄2 green bell pepper, diced
- 1⁄2 red onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 burrito-size flour tortillas
- 1 cup salsa
- 1 cup shredded cheese
directions
- Preheat oven to 375 degrees.
- Cook rice.
- Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
- Line 9"x13" glass baking dish with half of salsa.
- Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional).
- Wrap using burrito fold (fold ends in then fold over).
- Place finished burritos in pan.
- Cover with remaining salsa.
- Cover the dish with foil and bake for about 30 minutes.
- Remove foil and sprinkle the rest of the cheese over the burritos.
- Bake for another 10 minutes or until cheese is melted.
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Reviews
-
This was pretty tasty! My husband, baby and I really liked it. My 3 and 5 year old, not so much, but they're picky. I didn't change anything except to double it. I thought 4 burritos didn't sound like much and I wasn't sure what I was going to do with three halved bell peppers and 2 half cans of beans. But I used 11 8 inch tortillas and still have a ton of filling left. I may try cooking and mashing some of the filling to make it more like refried beans to see if my children will be more willing to try it.
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This recipe is really, I mean really good! Using the variety of beans and the pretty colors from the corn and peppers was a feast to the eyes as well. I did add 1 full cup of rice and finished off with a dallop of sour cream and chopped green onions. Thanks for sharing this recipe
